Callebaut chocolate is packed conveniently in 400 g bags. If used for casting or moulding this product which requires tempering. Available as white, gold, milk, ruby and dark chocolate.
The iconic all-round white chocolate always works. Callebaut white chocolate Recipe n° W2 is another one of Octaaf Callebaut®'s original recipes that have grown into many chefs' preferred chocolate. This chocolate is as Belgian as can be since it's mainly made with milk from cows grazing on Belgian pastures and sugar from locally grown sugar beets. It has a delightful taste with pronounced milky, creamy, caramelly and vanilla notes that are in perfect balance. W2 can be paired with a wide range of ingredients and flavours: from sour to bitter, from spices to herbs, and from fruits to beers. With its medium viscosity, this is great all-around chocolate. Used in chocolate bars or hollow figures, it takes you by surprise with its lovely satin gloss and snappy texture. And fully rely on it to flavour mousses, crèmes, ice creams, drinks, sauces, etc as well.
The iconic Callebaut Gold chocolate is now available in a handy 400g size bag! Perfect for when a little is just enough, such as baking a cake or making decorations, or for gifting. Expertly crafted and created from a fine selection of ingredients like caramelised sugar and caramelised milk, this caramel chocolate has rich notes of toffee, butter, cream and an exciting dash of salt. Enjoy its pale amber colour with a golden hue that works well in almost any application - perfect for chefs, chocolatiers, bakers, cake decorators and enjoyers of treats alike!
For when a little is just enough! Callebaut RB1 Ruby couverture chocolate is now available in a handy size 400g bag. This size is perfect for when you just need enough for one project, such as a cake or making decorations, or for gifting. Ruby is naturally pink chocolate with naturally-occurring flavours of red berries and slightly sour notes. Ruby is made by processing certain types of cocoa beans; no artificial colours or flavours are added. Perfect for chocolatiers, chefs, cake makers and enjoyers of treats!
Callebaut 823 milk chocolate is a popular, well-balanced chocolate couverture with a consistent flavour of cocoa and caramel. Milk chocolate recipe n° 823 is Callebaut®'s iconic milk chocolate. It stands out with its deep, warm colour, prominent roasted cocoa flavours and seductive caramelly notes. The 823 is widely appreciated because of its generous taste and great reputation in workability. It can be paired with a wide array of powerful fruity, spicy, dairy or liqueur-like flavours. The core of the chocolate is the signature Wieze cocoa blend: a well-kept secret mix of mainly West African top grade cocoa beans. The 823 has a standard fluidity, making it your all-round chocolate for moulding, enrobing and flavouring of mousses, ganaches, crèmes, sauces, etc.
The Callebaut 811 Belgian beauty is a dream to temper. It’s of medium fluidity, and sets 30% faster than other Belgian chocolates on the market, making it the ideal chocolate for coating truffles, dipping and decorating cake-pops, moulding bonbon shells, topping off desserts - whatever your style.
For the 811 recipes, Callebaut uses a unique blend of cocoa beans from the Ivory Coast, Ghana, and Ecuador. The 3 types of cocoa beans create an intricate taste of banana, red berries, bitters, caramel, and vanilla that weaves throughout the cocoa body, remaining consistent with every choc, every batch, every bite.